Repercussions of COVID‐19 on small restaurant entrepreneurs: The Indian context

Abstract

In the pre‐COVID period, the restaurant industry had significantly grown in India in the past decade due to rapid urbanization and modernization. In the post‐COVID period, the small restaurant entrepreneurs are fighting for their survival due to the lack of funds, a shift in the consumers' behaviour and perception, and negative cash flows. It has led to the closure of restaurants, loss of employment, and adversely affected the allied industries. The small restaurant entrepreneurs are exploring some new opportunities amid the crisis and adopting innovative approaches, technological and digital interventions to meet the consumers' need for a contact‐less dining experience. However, a joint effort on the part of entrepreneurs and government bodies will facilitate and fuel the restaurant industry's growth again.

Adaptações na gestão de unidades de alimentação e nutrição durante a pandemia da Covid-19

“…Em adição, mais de 50% das pessoas, possuem medo e/ou insegurança de contrair Sars-CoV-2, por meio de alimentos e/ou embalagens provenientes de restaurantes, ainda que esses não sejam os principais veículos de transmissão do novo vírus (Byrd et al, 2021). Desse modo, é necessário que os restaurantes se certifiquem a programas de boas práticas de fabricação, e mitiguem as incertezas dos clientes quanto a qualidade do preparo dos alimentos por meio de informações vinculadas de modo online (redes sociais e sites) e por folhetos e banners (Franco, Landgraf & Pinto, 2020;Kim et al, 2021;Vig & Agarwal, 2021).…”

“…Nos EUA, a indústria de restaurantes perdeu mais de 120 bilhões de dólares em vendas, e 2 a cada 3 funcionários foram demitidos ou dispensados em maio de 2020 (National Restaurant Association, 2020). Na Índia, as perdas no setor de restaurantes chegaram a 1 trilhão de rúpias em meio a pandemia (Vig & Agarwal, 2021).…”

Redefining Transformation Drivers in SMEs toward Business Performance with Covid-19 Situation in Indonesia

“…Due to territorial restriction, policy on social distance, and the new change of daily business activities caused by the coronavirus pandemic have influenced the business process. For example, small restaurant businesses in China fight for their survival because of the uncertainty of consumer demand, high costs, and negative cash flow (Vig & Agarwal, 2021). With the change of business environment and consumer consumption pattern, this business's revival depends on owner evaluation of the overall business model and approach to new strategic technology integration in business operation and digital intervention.…”

Cloud Kitchen Development Analysis in Food and Beverage Industry: A Case Study in Jakarta

“…During the pandemic, people used delivery services which increased by 1.2 percent (Kim et al, 2021). As a result, entrepreneurs are required to change their perspective on the restaurant business, for example by exploring new opportunities in the midst of a crisis and adopting innovative approaches, technologies and digital interventions to meet consumer needs for a contactless dining experience (Vig and Agarwal, 2021).…”